These Banana Nut Chocolate Flapjack are oaty, nutty and packed with good-for-you ingredients plus they are high in protein. Topped with a delicious chocolate topping and swirls of peanut butter, they’re a great easy bake.

If you are looking for a new snack to make for the week, these flapjack bars are for you. I first made these earlier in the year and they have been on repeat ever since, becoming very popular among my friends and family. I just love making non-vegan and typically butter and sugar heavy desserts in a more nourishing way, and these flapjack are just that. Like the traditional bar, they are oaty with nuts and mixed fruits but these ones are naturally sweetened, are packed with fibre, vitamins and minerals and come with an added protein boost too. The chocolate topping is optional but I don’t think any dessert or snack is complete without it, and you can use a lower sugar, healthier chocolate, where needed.

Close up of some Banana Nut Chocolate Flapjack in a metal tray
Banana Nut Chocolate Flapjack

Why will I love these?

These flapjack are delicious:

  • Oaty, nutty and fruity
  • Rich and wholesome
  • Filling and satisfying yet lighter
  • Lower in sugar than traditional bars
  • Packed with protein, vitamins, minerals and fibre
  • Naturally sweetened with banana and some maple syrup
  • Naturally vegan and gluten-free
  • Easily nut-free
  • Contains no butter or refined sugars
  • Great to make ahead of time
  • Delicious as snacks on-the-go or at home
  • Spread with a chocolate peanut butter swirled top

If you are already sold on these flapjack bars then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see my favourite ingredients in the “shop the recipe” section and see the full list with weights in the recipe card.

For the flapjack:

  • Smooth, runny peanut butter: the runny and smooth nut butter is better here in terms of texture. This is good for binding the bars instead of using butter or oil and adds tons of flavour. If make these peanut-free, swap this for almond or cashew butter or to make the bars nut-free, opt for tahini or sunflower seed butter.
  • Maple syrup: for some sweetness and to bind the bars together. You can also use agave syrup or vegan honey.
  • Ripe banana: these are sweeter and softer than un-ripe bananas, so look for the brown spotty ones, where you can. The banana adds sweetness to the bars as well as fibre and helps the bind the mixture together.
  • Oats: these are key to a good flapjack and make sure they are gluten-free, where needed.
  • Puffed cereal: I love to add some texture in the form of puffed cereal like puffed oats, spelt or rice crispy-style cereal. Look for one that is 100% wholegrains with no added sugars.
  • Vegan protein powder: I love to add a peanut butter protein powder to these bars in terms of flavour but salted caramel or vanilla will also work. This helps to add flavour and to bind the bars so I do not recommend swapping it out.
  • Mixed nuts: I use a mix of Brazil nuts and walnuts as they are my favourite and are packed with brain healthy nutrients. You can use other nuts like almonds, cashews or pecans and swap these to seeds to make the bars nut-free.
  • Medjool dates: or you can use other dried fruits like raisins, dried cranberries, dried apricots or dried figs but I love how sticky the dates are.
  • Seeds: I use hemp seeds for a boost of nutrition and then chia or flaxseed to help bind the bars.
  • Salt: for flavour.

For the top:

  • Dark chocolate: I love to use a healthier chocolate bar for these snacks like HU Kitchen which contain no added sugars and only a few simple ingredients. You can use your favourite chocolate and any flavour, too.
  • Coconut oil: this is only for mixing into the melting chocolate so that the top sets less hard and you can slice the bars without the chocolate cracking but is optional.

Are these gluten-free and nut-free?

These are naturally gluten-free, as long as your oats are certified gluten-free. To make these flapjack nut-free, swap the peanut butter for tahini or sunflower seed butter and swap the nuts for seeds. Also check your protein and chocolate for nuts.

How do I make them?

These are a breeze to make:

  • Stir together the wet ingredients: to a sticky mix.
  • Fold in the dry ingredients: to make a batter.
  • Spread and press into a lined tin: and make sure they are compact.
  • Bake for 15 minutes: until golden and smelling amazing.
  • Allow to cool in the tin and then on a wire rack: until fully cool.
  • Melt the chocolate and coconut oil: and pour over the flapjack bars.
  • Swirl on more peanut butter: and allow to set before slicing and eating.

How long will they last?

Once made and cooled, these bars will keep for up to 1 week in the fridge, in a sealed container or for 1 month, wrapped well, in the freezer. Allow to defrost before eating.

A stack of three Banana Nut Chocolate Flapjack on top of one another
Three Banana Nut Choc Flapjack Bars

What else can I make?

If you are looking for more snacks to try, how about:

A metal tray filled with Banana Nut Chocolate Flapjack with peanut butter swirls

Banana Nut Chocolate Flapjack (Vegan GF)

Yield: 10
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These Banana Nut Chocolate Flapjack are oaty, nutty and packed with good-for-you ingredients plus they are high in protein. Topped with a delicious chocolate topping and swirls of peanut butter, they’re a great easy bake.


For the Flapjack:

  • 100g smooth, runny peanut butter
  • 3 tbsp (45ml) maple or agave syrup
  • 1 banana, mashed well (about 100-120g)
  • 125g oats
  • 10g puffed cereal
  • 20g vegan protein powder
  • 40g mixed chopped nuts (I use walnuts and Brazil nuts)
  • 2 medjool dates, de-stoned and chopped small (40-50g, de-stoned)
  • 2 tbsp hemp seeds
  • 1 tbsp ground chia or flax seeds
  • A pinch of salt

For the Chocolate Top:

  • 100g dark chocolate, chopped small
  • 1 tbsp coconut oil
  • 2 tbsp peanut butter


  1. Preheat the oven to 170Fan/190ºC and line a 6-inch square tin with parchment paper.
  2. For the flapjack: into a large mixing bowl add the peanut butter, syrup and banana and stir well. Now add in the oats, puffed cereal, protein powder, nuts, dates and seeds with salt. Mix to a sticky mixture.
  3. To bake: press the flapjack mixture into the tin firmly and place in the middle of the oven. Bake for 15 minutes, until golden at the edges and firm to touch.
  4. Allow to cool for 30 minutes in the tin and then lift out to cool fully on a wire rack.
  5. For the chocolate top: melt the chocolate and coconut oil together and pour over the flapjack. Swirl on the peanut butter and transfer to the fridge to set.
  6. To serve: use a sharp, warmed knife to slice into 10 bars.
  7. To eat and store: enjoy straight away or keep in a sealed container in the fridge for 1 week or in the freezer, wrapped well for 1 month. Allow to defrost before eating.

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Banana Nut Chocolate Flapjack so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With flapjack love x

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